I was asked to take a salad to a backyard get-together and didn't want to just take the same old thing, so I came up with this recipe, which combines features of several different salads I've had in the past. Look for my recipes for balsamic vinaigrette and creamy orange soy dressings on this site. Both are excellent with this salad.

Janna

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.

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  • Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.

  • Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

Nutrition Facts

423 calories; protein 13.3g; carbohydrates 19.4g; fat 35.9g; cholesterol 25.1mg; sodium 352.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2020
Perfect for summer and a beautiful presentation! Served with raspberry walnut vinaigrette. Delicious! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2016
A deliciously refreshing salad for the hot summer days. I used a 50/50 salad mix which worked out perfectly. We loved it. I would suggest a fruity style dressing to compliment the salad. Read More
(1)
Rating: 5 stars
06/26/2020
Perfect for summer and a beautiful presentation! Served with raspberry walnut vinaigrette. Delicious! Read More
(1)
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